Ginger and cranberry steamed pudding
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 3 tbsp golden syrupplus a little extra for serving
- 275g mixed cranberries, raisins, sultanas, currants
- 100g soft pruneschopped
- 50g crystallised stem gingerfinely chopped
- 100ml ginger wine
- 1 orangezest grated and juiced
- 100g almondschopped
- 1 small Bramley applepeeled, cored and coarsely grated
- 100g unsalted butterat room temperature
- 100g dark muscovado sugar
- 2 eggsbeaten
- 125g self-raising flour
- 1/2 tsp baking powder
- 1 tsp ground ginger
- 1 tsp mixed spice
- to serve cream or custard
Method
step 1
Butter the inside of a 1.5 litre pudding basin or pyrex bowl and spoon the golden syrup into it.
step 2
Put the cranberries, raisins, sultanas, currants and prunes in a large shallow pan. Add the chopped ginger, ginger wine, orange zest and juice. Cook on a low heat for about 10 minutes until most of the liquid has been absorbed. Remove and cool. Add the almonds and apple and mix well.
step 3
Beat together the butter and sugar until creamy. Gradually beat in the eggs then sift in the our, baking powder, ground ginger and mixed spice and fold in using a large metal spoon. Stir in the dried fruit mixture.
step 4
Spoon into the pudding basin and level. Cover with a sheet of baking paper then a sheet of foil. Make a pleat in the middle to allow the pudding to expand and then tie the cover securely under the rim of the bowl, trimming off any excess.
step 5
Put the pudding in a large saucepan then ll with boiling water to reach up to 2/3 of the sides of the pudding bowl. Cover with a lid and cook at a gentle simmer for 3 hours, checking the water level halfway through the cooking time.
step 6
Remove the pudding from the pan and rest for 5 minutes before turning out onto a warmed serving dish. Spoon over a little extra warm golden syrup and serve with cream or custard.
